Lamb Tagine With Okra And Quince Recipes

Steps:

• Using the grating disc in food processor, grate one onion and set aside.
• Using chopping blade in food processor, mince the garlic and set aside. Mince jalapeno, then chop the two remaining onions and set aside. (Do not combine with the minced garlic or grated onion, since ingredients are added to the simmering tajine at different times.) Chop cilantro and parsley, then set aside.
• Heat olive oil in bottom of tagine or dutch oven with a tightly fitting lid. Brown lamb, adding salt and pepper to taste. Add grated onion, saffron, ginger, paprika, cilantro, parsley and garlic and stir with the browned lamb. Add the can of tomatoes and bring to boil. Reduce heat and simmer for 45 minutes stirring occasionally.
• Meanwhile toast cumin seed in a small skillet until fragrant, just a few minutes. Allow to cool, then grind in spice grinder. The Saveur recipe calls for 1/2 teaspoon of ground cumin, but you might want to use all that you ground. Or save the rest for another use.
• After lamb has been simmering for 45 minutes, add chopped onions, jalapeño, and 1/2 teaspoon (or more if you want) of toasted ground cumin, then simmer 45 minutes more.
• Meanwhile poach the quince. Cut each quince into 6 slices, leaving skin on and removing core and seeds. Using a large skillet, poach the quince in simmering salted water until tender, about 10 minutes. Drain off almost all of the poaching water, reserving about 2--3 tablespoons in the skillet. Add 2 tablespoons of butter, 2 tablespoons of sugar, and the cinnamon, making a syrup. Cook fleshy side down until glazed, about 20 minutes. Turn over and brown the skin side. Keep warm to serve with the lamb.
• Simmer okra in a small amount of water until tender, about 5 minutes. Drain and add to tajine. (The Saveur recipe just adds the okra to the tajine after it has simmered for the 90 minutes. But when I did this before, I simply could not get my okra tender within a few minutes. Once the okra had finally cooked sufficiently, it seemed that some of the other ingredients, like the garlic and cumin, had overcooked, resulting in a bitter flavor. So to get the flavor right, I cook the okra separately).
• To prepare couscous, add 1 cup of boiling water to 1 cup of couscous. Cover and let stand for 10 minutes. Then fluff with a fork.
• To plate, serve tajine over the couscous and garnish with the quince. If you have any preserved lemon, add a little to the plate with a few sprigs of cilantro.

Steps:

• Season lamb shanks with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Working in batches if necessary, brown lamb shanks on all sides, about 4 minutes per side. Transfer lamb shanks to a bowl.
• Add onions, garlic, ginger, cinnamon, coriander, cumin, and cayenne to drippings in pot, and cook 4 minutes. Return lamb and any juices to pot, and add enough water to cover (about 5 cups). Add honey, 1/3 cup cilantro, and the saffron, and bring to a boil. Cover, reduce heat, and simmer gently until lamb is tender, about 2 hours.
• Meanwhile, bring 4 cups water to a boil. Add quinces and lemon juice. Cover with parchment cut to fit pan. Reduce heat, and simmer gently until tender but not falling apart, about 40 minutes. Drain, and then remove cores. Transfer half the quinces to a food processor, and puree. (Alternatively, mash with a fork.)
• Place lamb on a plate. Raise heat to medium-high, and simmer to reduce liquid by half, about 20 minutes, skimming fat. Return lamb to pot, and add whole and pureed quinces. Cook until sauce has thickened, 20 to 25 minutes.
• To serve, season tagine with salt and pepper. Spoon couscous into bowls, top with tagine, and sprinkle with remaining 2/3 cup cilantro and the almonds.

Steps:

• Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
• Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
• Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
• Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.

Steps:

• If you use frozen okra, you will want to take them out of the freezer the night before or very early in the morning. Spread them out to thaw them, and let any frost on them melt and dry. If you got a late start, you can blot them off with paper towels after they are thawed, but be thorough or the oil will spatter violently when frying.
• About 4 hours before you plan to make the stew, remove excess fat and cube the roast or lamb into roughly 1 inch pieces.
• In a Crock-Pot®, combine meat, the 3 Knorr® beef bullion cubes, 4 cups of water, the halved onion, and two garlic cloves (give 'em a good whack before adding to the liquid to release the flavor).
• When the meat is nearly done, fry the okra until brown. Not golden brown, but brown. Set aside.
• Remove meat from the pot with a slotted spoon. Set aside.
• Reserve the meat stock and strain it with a fine strainer. Set aside. Discard remaining ingredients from the pot.
• Sauté chopped onions and pressed garlic in a pot. When done, add okra, meat, sauce, and reserved meat stock. Simmer on low-medium for about 10 minutes.
• The meat stock will be salty, so additional salt is usually not necessary.
• Serve over white rice. (basmati prefered for this dish).

Steps:

• Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
• If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.